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MAV 3 I (996
U
iTSA Library Serials
Let your fingers do the walking... to 458
Four. Five. Eight. . . fourfiveeight. . . Four fifty-eight. . . 458.
No matter how one says it, it's UTSA's new telephone prefix,
replacing the old 691 prefix for main campus, as well as the 558
prefix for the Institute of Texan Cultures and Cypress Tower, and
the 694 prefix for Chisholm Hall.
Although the prefix is new, all four-digit extension numbers will
remain the same.
The new prefix came into effect May 24. Through Dec. 31, calls
to 691 numbers will be automatically switched over.
Offices and individuals have been asked to use current supplies
before ordering new business cards and letterhead.
Why the change?
In a word: growth. Available 691 numbers are running out.
"Almost all the 691 numbers have been used, not just by UTSA
but by businesses and other people in the area," said Glenda
Norton, supervisor of telephone services. "If we hadn't been given
our own prefix, what could have happened is you could have a 691
number and the person sitting at the desk right across from you
could have a number with a different prefix. It would get a little
confusing."
The only exceptions to the new 458 rule are the off-campus
offices of the Alliance for Education, Duplicating Services, Purchasing and University Oaks, which are not served by the University
telephone system. So the 227, 695 and 354 prefixes remain the
same.
Beginning Jan. 1, 1997, and continuing for at least three months,
callers using the 691 prefix will hear a recorded message instructing them to dial the 458 number.
If you have questions regarding the 458 prefix change, call
telephone services at ext. 4200.
UTSA Downtown students mean business
Ted Chapa, who has served the Kelly Air Force Base community at his Kelly
Island restaurant for nearly 20 years, is understandably alarmed about the
future.
But a helping hand from a UTSA Downtown student offers some hope. For
years, about 95 percent of Chapa's 300 daily lunch customers were Kelly
employees.
In 1991, business started declining. With the closing of the air force base
set for 2001, the downturn is likely to continue.
Or is it?
Chapa, like six other small business owners in the San Antonio area,
receives help from student consultants enrolled in a small business management course at UTSA Downtown.
Based on their areas of interest and skills, the students are assigned to
work with local small business clients under the direction of the course
instructor, Jude Valdez, vice president for extended education and director
of the UTSA Economic Development Center. The course, according to
Valdez, benefits all concerned.
"Students receive practical experience in independent business management, and the business owner receives advice in effective management
practices," he said.
Marcel Ocampo is the UTSA senior working with Chapa to develop an
aggressive marketing strategy for the Kelly Island restaurant. Ocampo is
creating a comprehensive advertising strategy for Chapa intended to turn
around declining sales.
In addition, Ocampo has developed a method for collecting and analyzing
information from customers to improve the restaurant's menu, pricing and
appearance.
"This interaction provided me with the opportunity to see tbe reality of
what is happening in a more objective way," Chapa said. "It also made me
take the time to discuss my business interests and concerns with someone
who could provide feedback."
A hands-on approach to working with small businesses is emphasized in
the course, some of the methods well established, others still being formed.
Clients during the spring semester included a small manufacturer of cold
packs, a driving school, an importer of mirrors and a specialty shop.
The failure rate of small businesses is exceedingly high: 25 percent are out
of business after three years; 50 percent fail after five; and 75 percent are
Helping hand
Jude Valdez (standing) listens in as UTSA Downtown student Marcel Ocampo
(right) consults with restaurant owner Ted Chapa.
gone after 10 years.
Main »>l ih.. failures could be prevented, Valdc: said, il small business owners
were aware ol and implemented sound management practices.
The small business course taught by Valdez is designed specifically to teach these
practices lo students and. in (hi process assist -null business in San Antonio.
Foi niort information about UTSA Downtown courses, call 558-2400

MAV 3 I (996
U
iTSA Library Serials
Let your fingers do the walking... to 458
Four. Five. Eight. . . fourfiveeight. . . Four fifty-eight. . . 458.
No matter how one says it, it's UTSA's new telephone prefix,
replacing the old 691 prefix for main campus, as well as the 558
prefix for the Institute of Texan Cultures and Cypress Tower, and
the 694 prefix for Chisholm Hall.
Although the prefix is new, all four-digit extension numbers will
remain the same.
The new prefix came into effect May 24. Through Dec. 31, calls
to 691 numbers will be automatically switched over.
Offices and individuals have been asked to use current supplies
before ordering new business cards and letterhead.
Why the change?
In a word: growth. Available 691 numbers are running out.
"Almost all the 691 numbers have been used, not just by UTSA
but by businesses and other people in the area," said Glenda
Norton, supervisor of telephone services. "If we hadn't been given
our own prefix, what could have happened is you could have a 691
number and the person sitting at the desk right across from you
could have a number with a different prefix. It would get a little
confusing."
The only exceptions to the new 458 rule are the off-campus
offices of the Alliance for Education, Duplicating Services, Purchasing and University Oaks, which are not served by the University
telephone system. So the 227, 695 and 354 prefixes remain the
same.
Beginning Jan. 1, 1997, and continuing for at least three months,
callers using the 691 prefix will hear a recorded message instructing them to dial the 458 number.
If you have questions regarding the 458 prefix change, call
telephone services at ext. 4200.
UTSA Downtown students mean business
Ted Chapa, who has served the Kelly Air Force Base community at his Kelly
Island restaurant for nearly 20 years, is understandably alarmed about the
future.
But a helping hand from a UTSA Downtown student offers some hope. For
years, about 95 percent of Chapa's 300 daily lunch customers were Kelly
employees.
In 1991, business started declining. With the closing of the air force base
set for 2001, the downturn is likely to continue.
Or is it?
Chapa, like six other small business owners in the San Antonio area,
receives help from student consultants enrolled in a small business management course at UTSA Downtown.
Based on their areas of interest and skills, the students are assigned to
work with local small business clients under the direction of the course
instructor, Jude Valdez, vice president for extended education and director
of the UTSA Economic Development Center. The course, according to
Valdez, benefits all concerned.
"Students receive practical experience in independent business management, and the business owner receives advice in effective management
practices," he said.
Marcel Ocampo is the UTSA senior working with Chapa to develop an
aggressive marketing strategy for the Kelly Island restaurant. Ocampo is
creating a comprehensive advertising strategy for Chapa intended to turn
around declining sales.
In addition, Ocampo has developed a method for collecting and analyzing
information from customers to improve the restaurant's menu, pricing and
appearance.
"This interaction provided me with the opportunity to see tbe reality of
what is happening in a more objective way," Chapa said. "It also made me
take the time to discuss my business interests and concerns with someone
who could provide feedback."
A hands-on approach to working with small businesses is emphasized in
the course, some of the methods well established, others still being formed.
Clients during the spring semester included a small manufacturer of cold
packs, a driving school, an importer of mirrors and a specialty shop.
The failure rate of small businesses is exceedingly high: 25 percent are out
of business after three years; 50 percent fail after five; and 75 percent are
Helping hand
Jude Valdez (standing) listens in as UTSA Downtown student Marcel Ocampo
(right) consults with restaurant owner Ted Chapa.
gone after 10 years.
Main »>l ih.. failures could be prevented, Valdc: said, il small business owners
were aware ol and implemented sound management practices.
The small business course taught by Valdez is designed specifically to teach these
practices lo students and. in (hi process assist -null business in San Antonio.
Foi niort information about UTSA Downtown courses, call 558-2400